Recipes and Cooking Butternut Squash Bake 4.2 (39) 2 Reviews Mascarpone is a mild, soft, butter-like cheese that adds a rich creaminess to this bake recipe. Softened cream cheese can be substituted. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 3 mins Bake Time: 10 mins Roast Time: 30 mins Total Time: 1 hrs 13 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups) 2 tablespoon olive oil 8 ounce dried extra-wide noodles 4 tablespoon butter 6 shallots, chopped 1 tablespoon lemon juice 1 8 ounce carton mascarpone cheese ¾ cup grated Parmesan cheese ½ cup fresh Italian (flat-leaf) parsley, snipped 1 cup panko (Japanese-style) bread crumbs or soft bread crumbs Directions Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice. Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice. Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish. In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8. Rate it Print Nutrition Facts (per serving) 413 Calories 26g Fat 37g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 413 % Daily Value * Total Fat 26g 33% Saturated Fat 13g 65% Cholesterol 82mg 27% Sodium 278mg 12% Total Carbohydrate 37g 13% Total Sugars 3g Protein 15g Vitamin C 18.3mg 92% Calcium 141.4mg 11% Iron 2.2mg 12% Potassium 356mg 8% Folate, total 92.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.